Oxtail Stew in a Pressure Cooker, a traditional Roman dish that usually requires more than 3 hours of cooking. Cooking it in a pressure cooker, however, halves the time, resulting in significant energy and time savings. Moreover, with the pressure cooker, all the organoleptic properties of the food remain almost completely unaltered, and the taste of the food will definitely be better. I imagine that many people are a bit skeptical and fearful about using it, but I can assure you that with the new generation of pressure cookers, there is no longer any risk of them exploding (in any case, the cause has always been human error). On this note, I suggest reading my article, The Pressure Cooker and Its Use, to clear up any doubts and proceed safely.
If you already love this cooking method, then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs beef oxtail
- 32 oz canned tomato pulp
- 2.2 lbs celery stalks
- 1 carrot
- 1 onion
- 0.7 oz extra virgin olive oil
- 0.35 oz pine nuts
- 0.5 oz raisins
- 0.2 oz dark chocolate
Tools
- 1 Pressure Cooker
- 1 Cutting Board
- 1 Knife
Preparation
Finely chop the onion and cut the carrot into small pieces. Place the vegetables in the pressure cooker along with the extra virgin olive oil, add the oxtail, and brown well over medium-high heat.
After chopping the celery into small pieces, add it to the sauté along with the tomato and fill with water equal to the amount held by the cans. Add more if necessary.
Add salt, seal with the lid, lower the valve lever, and set on high heat. Once a loud whistle is heard, lower the heat to minimum and cook for about an hour.
Turn off the heat, let it rest for a few minutes, then before opening, lift the valve lever to release all the steam. Check with a fork if the meat has softened, otherwise reseal and cook for another half hour (in that case, lift the valve lever multiple times before turning it back on to release residual steam).
At this point, enrich with a piece of dark chocolate, pine nuts, and raisins. Place back on the heat and let it flavor for about five minutes, uncovered.
Serve our Oxtail Stew in a Pressure Cooker, after allowing it to rest for about ten minutes, to fully savor all the ingredients.
Tips
The oxtail stew can be kept in the fridge for two or three days, but store it in containers that are not plastic.
You can also freeze it once cooked, making portions, so you can use only what you need at the moment, avoiding waste.
